Strawberry Cake

I wanted something spring-y looking for Easter and thought this would be a good choice.

I mixed up all the dry ingredients the night before so it was ready to go and saved time.

It turned out really well. 🙂 Recipe at end of post. 

Just to let y’all know…we’re in the middle of a small remodel so my kitchen time is going to be limited for a few days.  The blog will probably be a little boring too.


Strawberry Cake
3 cups (375g) Flour  (I used Cup4Cup)
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 cup Sugar
1 (3 oz) package Strawberry Jello
2 sticks soft Butter
2 tsp Vanilla
1 1/2 cup Buttermilk
4 Eggs
10 oz frozen and thawed Strawberries

2 boxes Powdered Sugar
2 sticks of Butter
2 boxes Cream Cheese



Preheat oven to 350*.

Put flour, baking powder, baking soda, salt, sugar and Jello to a large mixing bowl.

Add butter, buttermilk, eggs, vanilla and strawberries.

Mix on med – high for 2 minutes.

Divide into 2 – 3 pans.

Bake for 20 – 30 minutes.  Know your oven. 🙂

Make the icing while the cake is baking.

I used my favorite icing…1 part each…stick of butter / box of cream cheese / box of powdered sugar…multiplied by 2.  1 of each would have been too little and 2 of each was a little too much so you might want to do 1 1/2 of each.  I just had no desire to measure out halves of everything. 😉

Let cake completely cool and then ice.



6 responses to “Strawberry Cake

  1. As far as 2 of each of everything being too much for the frosting…I’m willing to make that mistake and eat the leftovers!!! O_o

    • Thank, gfandme. 🙂

      I think Jello mix inside cake might be ‘Southern US’ thing. I was trying to find a way to get a strong strawberry flavor in the cake (like a gluten full box mix) and I remembered using lime Jello in a cake once so I gave it try and was really pleased with it.

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